Vegetable Spring Rolls

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Light, crisp, and bursting with fresh vegetables, these Vegetable Spring Rolls are a colorful and healthy addition to your snack or appetizer repertoire. Rolled in delicate rice paper and packed with crunchy veggies like carrots, cucumber, cabbage, and herbs, they’re paired with a tangy dipping sauce that brings everything together in the most satisfying way.

Perfect for warm weather days, parties, or a light dinner option, these spring rolls are naturally gluten-free and can easily be made vegan. Whether you’re hosting or meal prepping, they’re a fun and refreshing dish that everyone loves assembling and eating.

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Why You’ll Love This Vegetable Spring Rolls Recipe

These rolls are everything you want in a quick and healthy bite. They require no cooking, are incredibly customizable, and are a great way to get more vegetables into your meals. The rice paper gives a satisfying chew while still letting the colorful fillings shine through.

They’re perfect for entertaining guests or enjoying as a weekday lunch. Best of all, you can prep the ingredients ahead and let everyone build their own!

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What Kind of Rice Paper Should I Use?

Look for thin, round rice paper sheets, usually found in the international or Asian section of grocery stores. They’re often labeled as “spring roll wrappers” or “bánh tráng.” When soaked briefly in warm water, they become pliable and ready to roll. Opt for ones made from rice and tapioca for the smoothest texture.

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Ingredients for the Vegetable Spring Rolls

Each ingredient in these spring rolls plays a key role in building texture, flavor, and freshness:

• Rice paper wrappers – The translucent base that holds all the vibrant vegetables together.
• Carrots – Julienned for crunch and a touch of natural sweetness.
• Cucumber – Adds hydration and a refreshing snap.
• Red cabbage – For color, crunch, and a boost of fiber.
• Bell peppers – Bright and juicy, they add a crisp texture.
• Fresh mint leaves – Brings a burst of cool, herby flavor.
• Fresh cilantro – Adds earthy freshness and a touch of citrus.
• Cooked vermicelli noodles (optional) – Light noodles to bulk up the rolls if desired.

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How To Make the Vegetable Spring Rolls

Step 1: Prep Your Fillings

Wash and slice all vegetables into thin strips. If using vermicelli noodles, cook them according to package instructions and let them cool. Arrange all ingredients in an assembly line for ease.

Step 2: Soften the Rice Paper

Fill a large shallow bowl or plate with warm water. Dip one rice paper sheet into the water for 10–15 seconds until just pliable, then lay it flat on a damp clean kitchen towel or cutting board.

Step 3: Add the Fillings

Place a small amount of each filling near the bottom third of the wrapper. Be careful not to overstuff, as this makes rolling more difficult.

Step 4: Roll It Up

Fold the bottom of the wrapper over the fillings, then fold in the sides, and roll tightly to the top. Repeat with remaining wrappers and fillings.

Step 5: Serve With Dipping Sauce

Serve immediately with your favorite dipping sauce—soy ginger, hoisin-peanut, or sweet chili are great choices.

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How to Serve and Store Vegetable Spring Rolls

Vegetable Spring Rolls are best enjoyed fresh, right after assembling, when the wrappers are soft and the vegetables are crisp. They make a wonderful appetizer, light meal, or potluck dish. This recipe yields about 8–10 rolls, making it ideal for serving 4 people.

To store, wrap each roll individually in plastic wrap and refrigerate in an airtight container for up to 2 days. Keep the dipping sauce separate until ready to serve. Note: the rice paper may firm up in the fridge, so letting them sit at room temperature for 10–15 minutes before eating helps restore their texture.

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What to Serve With Vegetable Spring Rolls?

Peanut Dipping Sauce

A creamy, nutty sauce with a hint of sweetness and spice is a classic pairing.

Miso Soup

Warm and savory, it complements the cool crunch of the spring rolls perfectly.

Edamame with Sea Salt

Lightly steamed edamame offers a protein-rich side that doesn’t overpower.

Asian Slaw

Add even more crunch and color with a tangy slaw tossed in sesame vinaigrette.

Sticky Rice or Jasmine Rice

A comforting and mild side to round out the meal.

Kimchi

For a fermented, spicy kick, kimchi pairs well with the freshness of the rolls.

Mango Salad

A sweet and zesty Thai-style mango salad offers a tropical contrast.

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Frequently Asked Questions

Can I make vegetable spring rolls ahead of time?
Yes, you can prepare them a few hours in advance. Wrap each roll in plastic wrap and store in the refrigerator. However, for the best texture, they’re ideal served fresh.

Can I add protein to these spring rolls?
Absolutely! Add cooked shrimp, tofu, shredded chicken, or tempeh for a protein boost while still keeping things light and nutritious.

What can I use instead of rice paper?
If you can’t find rice paper, butter lettuce or collard greens make a great low-carb substitute, though the texture will be different.

How do I keep rice paper from tearing?
Don’t soak it too long—10 to 15 seconds is plenty. Also, use a damp surface when rolling and avoid overfilling.

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Save This Pin For Later

Save this recipe to your Pinterest appetizer board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you try them with shrimp or tofu? Did you go classic or spicy with the dipping sauce?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Find more fresh and flavorful recipes on my Pinterest: Meals We Share By Sally.

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Conclusion

These Vegetable Spring Rolls are more than just a healthy snack—they’re a refreshing way to enjoy vibrant, crisp vegetables in every bite. With endless filling combinations and dipping sauce options, they’re as fun to make as they are to eat.

Whether you’re serving them at a party or packing them for lunch, these rolls will become a staple in your recipe rotation. Simple, colorful, and full of flavor—what’s not to love?

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